(Silver Palate Cookbook)
4 chickens, 2 1/2 pounds each, quartered
1/4 cup dried oregano
coarse salt and freshly ground black pepper
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers, with a little juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley
In a large bowl, combine chicken, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves/ Marinate, refrigerated, overnight.
Preheat oven to 350.
Arrange chicken in single layer in baking pans and spoon marinade on top. Sprinkle chicken with brown sugar and pour white wine around it.
Bake for 50 minutes to 1 hour, basting.
Pass pan juices separately.
Can also be served at room temperature.